Super Bowl Veggie Empanadas
Highlighted under: Global Flavors
I love making these Super Bowl Veggie Empanadas as a fun and delicious treat for game day! Packed with colorful vegetables and spices, they’re a crowd-pleaser that everyone enjoys. I prepare the filling ahead of time, allowing the flavors to meld beautifully. The crispy, flaky pastry enhances the savory filling, making each bite irresistible. Whether you’re hosting a party or just snacking with friends, these empanadas are sure to impress. Plus, they’re easy to make and can be baked or fried, depending on your preference!
When we first made these Super Bowl Veggie Empanadas, we were amazed at how well the flavors worked together. The combination of sautéed mushrooms, spinach, and a hint of cumin creates a delightful filling that feels hearty yet light. Each bite bursts with flavor, and the best part is, you can customize them with your favorite veggies! I even add a sprinkle of queso fresco for an extra layer of richness.
Over time, I’ve learned to let the filling cool before filling the dough. This prevents the empanadas from getting soggy and ensures they stay perfectly crispy. Trust me, these little pockets of goodness will be the highlight of your Super Bowl spread!
Why You Will Love These Empanadas
- Crispy golden pastry that holds a savory veggie filling
- Versatile recipe that allows for ingredient substitutions
- Perfectly shareable and easy to eat during the game
Ingredients
Ingredients
For the Dough
- 2 cups all-purpose flour
- 1/2 cup unsalted butter, cold and cubed
- 1/2 teaspoon salt
- 1/4 cup ice water
For the Filling
- 1 cup mushrooms, diced
- 1 cup fresh spinach, chopped
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- Salt and pepper to taste
- 1/4 cup queso fresco (optional)
For Baking
- 1 egg, beaten (for egg wash)
Feel free to customize the filling with other vegetables or spices!
Instructions
Instructions
Make the Dough
In a large bowl, combine flour and salt. Add in cold butter and mix until crumbly. Gradually add ice water until the dough comes together.
Prepare the Filling
In a skillet, sauté onions and garlic until translucent. Add mushrooms, cook until soft, then stir in spinach and spices. Cook for 2-3 minutes until spinach wilts.
Assemble Empanadas
Roll out the dough on a floured surface. Cut into circles, about 4 inches in diameter. Place a spoonful of filling in the center, add cheese if desired, fold over and crimp edges to seal.
Bake
Preheat the oven to 375°F (190°C). Arrange empanadas on a baking sheet lined with parchment paper. Brush with egg wash and bake for 20 minutes or until golden brown.
Let them cool slightly before serving. Enjoy!
Pro Tips
- For a spicier kick, add some chopped jalapeños to the filling!
Questions About Recipes
→ Can I freeze these empanadas?
Yes, you can freeze them before baking. Just ensure they're wrapped tightly.
→ What other fillings can I use?
You can use any vegetables you like, such as bell peppers, zucchini, or even beans.
→ How do I know when the empanadas are done?
They should be golden brown on the outside and the dough should feel firm.
→ Can I make the dough ahead of time?
Absolutely! You can make the dough a day in advance and keep it in the fridge.
Super Bowl Veggie Empanadas
I love making these Super Bowl Veggie Empanadas as a fun and delicious treat for game day! Packed with colorful vegetables and spices, they’re a crowd-pleaser that everyone enjoys. I prepare the filling ahead of time, allowing the flavors to meld beautifully. The crispy, flaky pastry enhances the savory filling, making each bite irresistible. Whether you’re hosting a party or just snacking with friends, these empanadas are sure to impress. Plus, they’re easy to make and can be baked or fried, depending on your preference!
Created by: Clara Jennings
Recipe Type: Global Flavors
Skill Level: Intermediate
Final Quantity: 12 empanadas
What You'll Need
For the Dough
- 2 cups all-purpose flour
- 1/2 cup unsalted butter, cold and cubed
- 1/2 teaspoon salt
- 1/4 cup ice water
For the Filling
- 1 cup mushrooms, diced
- 1 cup fresh spinach, chopped
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- Salt and pepper to taste
- 1/4 cup queso fresco (optional)
For Baking
- 1 egg, beaten (for egg wash)
How-To Steps
In a large bowl, combine flour and salt. Add in cold butter and mix until crumbly. Gradually add ice water until the dough comes together. Chill in the fridge for 20 minutes.
In a skillet, sauté onions and garlic until translucent. Add mushrooms, cook until soft, then stir in spinach and spices. Cook for 2-3 minutes until spinach wilts. Remove from heat and let cool.
Roll out the dough on a floured surface. Cut into circles, about 4 inches in diameter. Place a spoonful of filling in the center, add cheese if desired, fold over and crimp edges to seal.
Preheat the oven to 375°F (190°C). Arrange empanadas on a baking sheet lined with parchment paper. Brush with egg wash and bake for 20 minutes or until golden brown.
Extra Tips
- For a spicier kick, add some chopped jalapeños to the filling!
Nutritional Breakdown (Per Serving)
- Calories: 220 kcal
- Total Fat: 10g
- Saturated Fat: 5g
- Cholesterol: 25mg
- Sodium: 190mg
- Total Carbohydrates: 28g
- Dietary Fiber: 3g
- Sugars: 1g
- Protein: 4g